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A close up of elote fritters with lime wedges and a ramekin of cilantro mayo.

Elote Fritters

Teri & Jenny
5 from 2 votes
Prep Time 20 mins
Cook Time 45 mins
Servings 6
Calories 404 kcal


  • 3 ears corn, kernels removed and cobs discarded
  • 2 teaspoons extra virgin olive oil
  • 2 ½ teaspoons Tajin or any other Mexican seasoning of your choice, store bought or homemade
  • 1 ½ cups water
  • ¾ cup all purpose flour
  • ¾ cup white cornmeal
  • 2 tablespoons unsalted butter, softened
  • 1 ¼ teaspoon salt
  • ¼ to ½ teaspoon cracked black pepper
  • 2 eggs
  • ½ cup crumbled queso fresco
  • vegetable oil for frying

cilantro-mayo sauce

  • ½ cup mayonnaise can substitute sour cream, Mexican crema or [Greek] yogurt
  • ½ lime, zested and juiced
  • 2 tablespoons cilantro, minced
  • salt and pepper to taste


  • lime wedges
  • crumbled queso fresco


  • Fill a pot with 2 to 3 inches oil and preheat to 350°F.
  • Preheat oven to 400°F.
  • For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 ½ teaspoons Mexican seasoning together until well combined.
  • Spread mixture onto a baking sheet and roast for 15-20 minutes, stirring halfway through, or until the kernels begin to blister. Remove from oven and set aside.
  • For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
  • Once mixture has come to a boil, add flour and cornmeal and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 5 minutes.
  • Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
  • Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Lower the mixer speed to low and add roasted corn, queso fresco, and remaining teaspoon of seasoning into the pate a choux (the doughy/battery mixture) until fully incorporated.
  • Once oil is hot, add 1 1/2 tablespoon sized balls of the mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pot/skillet.

  • Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and transfer fritters to a platter and top with more queso fresco and serve with lime wedges and cilantro-cream sauce (instructions below).
  • For cilantro cream sauce: Place all ingredients in a small mixing bowl and whisk together. Season with salt and pepper and stir. Chill until ready to use. Before serving, allow sauce to sit out at room temperature for 10-15 minutes.


  • *Makes 25-30 Fritters


Calories: 404kcalCarbohydrates: 38gProtein: 9gFat: 25gSaturated Fat: 7gCholesterol: 79mgSodium: 712mgPotassium: 285mgFiber: 4gSugar: 4gVitamin A: 418IUVitamin C: 3mgCalcium: 105mgIron: 3mg
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